Huihuang Seafood BBQ (Shapingba Branch)
Sichuan cuisine · ⭐ 3.2
Units 20 and 21, Building 2, Xinyikangju, Xinqiao Zheng Street
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Units 20 and 21, Building 2, Xinyikangju, Xinqiao Zheng Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Pork Intestines with Garlic, Spicy Beef Hot Pot, Spicy Frog Legs in Dry Pot.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chongqing
- Category: Sichuan cuisine
- Rating: 3.2
- Address: Units 20 and 21, Building 2, Xinyikangju, Xinqiao Zheng Street
- Popular dishes: Braised Pork Intestines with Garlic, Spicy Beef Hot Pot, Spicy Frog Legs in Dry Pot, Sichuan Boiled Fish, Stewed Large Shrimp
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Dishes
Braised Pork Intestines with GarlicGarlic-braised pig intestine is a dish made by simmering sliced pig stomach with garlic and ginger. The flavors blend perfectly, resulting in a soft yet chewy texture.
Spicy Beef Hot PotDry Pot Beef is a dish made primarily with beef, paired with vegetables such as potatoes, green peppers, and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a wok. Flavoring ingredients like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are added, and the dish is finished by reducing the sauce.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Sichuan Boiled FishA classic Sichuan dish featuring fresh carp or catfish simmered in a spicy, numbing broth with vegetables and chili oil.
Stewed Large ShrimpOil-braised large shrimp is made with fresh shrimp as the main ingredient. First, the shrimp are fried in hot oil until the shells become crispy, then seasonings are added and the dish is slowly stewed to allow the shrimp meat to fully absorb the sauce, achieving a rich, tender, and juicy texture.
Ham and Corn Fried RiceA classic fried rice dish made with ham, corn, and rice, seasoned with eggs for a savory and satisfying meal.
Grilled Fish with VegetablesCommon side vegetables for grilled fish include potatoes, bean sprouts, enoki mushrooms, lotus root slices, and cabbage. These ingredients are cooked together with the fish or served as accompaniments. First, the main ingredient—fish—is grilled, then the sides are stir-fried or simmered to blend flavors.
Special Secret-Recipe ClamsFresh clams stir-fried with a secret sauce, delivering a savory and aromatic dish with a perfect balance of flavors.
Special Sour Cabbage FishSpecial sour cabbage fish is made with fresh grass carp, seasoned with pickled cabbage, ginger slices, garlic cloves, and chili. The sliced fish is stewed with pickled cabbage, resulting in a rich broth, tender fish, and crisp cabbage.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.